Results 21 to 30 of about 5,802,592 (350)

Assessment of Stress Levels in Lactating Cattle: Analyzing Cortisol Residues in Commercial Milk Products in Relation to the Temperature-Humidity Index. [PDF]

Animals (Basel), 2023
Ataallahi M, Cheon SN, Park GW, Nugrahaeningtyas E, Jeon JH, Park KH.   +5 more
europepmc   +3 more sources

Influence of salt concentration on microbial growth in Kashkaval cheese [PDF]

BIO Web of Conferences, 2023
The aim of the present study was to evaluate the influence of NaCl concentration on the microflora in Kashkaval cheese produced from cow’s milk. Three cheese samples were obtained - with low (0.7%), medium (1.5%), and standard (3.1%) content of NaCl ...
Balabanov Alexander, Ivanov Galin, Goranov Bogdan, Ivanova Mihaela, Balabanova Tatyana   +4 more
doaj   +1 more source

Composition of Kashkaval cheese manufactured from different levels of somatic cell counts in sheep milk [PDF]

BIO Web of Conferences, 2022
The purpose of the present study was to investigate the influence of somatic cell count (SCC) on the composition of Kashkaval cheese. Kashkaval cheese samples were produced from three different batches of sheep milk with low (610 000 cells/ml), medium ...
Balabanova Tatyana, Ivanova Mihaela, Dimitrova-Dicheva Milena, Ivanova Ivelina   +3 more
doaj   +1 more source

Camel milk products: innovations, limitations and opportunities

Food Production, Processing and Nutrition, 2023
Camel milk is the mainstay for millions of people in arid and semi-arid environments. In these areas, it is mainly consumed raw or after it spontaneously turns sour.
E. Seifu
semanticscholar   +1 more source

Species- and Age/Generation-Dependent Adherence of Bifidobacterium bifidum to Human Intestinal Mucus In Vitro

Microorganisms, 2021
Adhesion to intestinal mucus is the first event in the process by which intestinal microbes colonize the intestine. It plays a critical role in the initiation of interactions between gut microbes and host animals.
Gaku Harata, Kazutoyo Yoda, Ruipeng Wang, Kenji Miyazawa, Masayuki Sato, Fang He, Akihito Endo   +6 more
doaj   +1 more source

Updating the fatty acid profiles of retail bovine milk in China based on an improved GC-MS method: implications for nutrition

Frontiers in Nutrition, 2023
The importance of food components to potential benefits and risks to human health is gradually being consumer awareness. Milk is an important part of the lipid content of the human diet, and there are few detailed reports on the fatty acid (FA) profiles ...
Meiqing Chen, Meiqing Chen, Fengen Wang, Xufang Wu, Xufang Wu, Boxue Si, Boxue Si, Junyu Pan, Junyu Pan, Nan Zheng, Nan Zheng, Yangdong Zhang, Yangdong Zhang, Jiaqi Wang, Jiaqi Wang   +14 more
doaj   +1 more source

A comprehensive review on bioactive peptides derived from milk and milk products of minor dairy species

Food Production, Processing and Nutrition, 2021
Milk from different species has been exploited for the isolation of various functional ingredients for decades. Irrespective of the source, milk is considered as a complete food, as it provides essential nutrients required by the human body. Proteins and
Snigdha Guha, H. Sharma, G. K. Deshwal, P. S. Rao   +3 more
semanticscholar   +1 more source

The combination of lactoferrin and linolenic acid inhibits colorectal tumor growth through activating AMPK/JNK-related apoptosis pathway [PDF]

PeerJ, 2021
Colorectal cancer is a common cause of death with few available therapeutic strategies, and the preventative complexes in adjunctive therapy are urgently needed. Increasing evidences have shown that natural ingredients, including lactoferrin, oleic acid,
Qianqian Yao, Huiying Li, Linlin Fan, Shengnan Huang, Jiaqi Wang, Nan Zheng   +5 more
doaj   +2 more sources

Microbial Community Succession and Its Correlation with Quality Characteristics during Gray Sufu Fermentation

Foods, 2023
Gray sufu, a traditional fermented food derived from soybeans, undergoes a complex fermentation process. This study aimed to investigate the dynamics of the microbial community during sufu fermentation and its relationship with key quality ...
Lei Zhao, Yang Liu, Qiong Xu, Yi Yu, Guojian Zheng, Yue Wang, Qingping Zhang, Xiaoqian Xu, Nana Zhang, Jiayue Chu, Yuzhu Zhang, Yingyi Sun, Qin Zhao, Yinan Zhang, Qinfeng Qu, Jiang Zhong   +15 more
doaj   +1 more source

JUSTIFICATION OF THE RIPENING PARAMETERS OF CAMAMBER CHEESE PRODUCED USING MODERN DAIRY INGREDIENTS

Harčova Nauka ì Tehnologìâ, 2023
The article provides an analysis of the volume and structure of cheese imports into Ukraine, as well as the results of a survey of respondents in Ukraine who consume cheese.
O. Chaharovskyi, N. Tkachenko, E. Didukh, V. Anichin   +3 more
doaj   +1 more source